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Retro Cooking: Cranberry Jell-O Mold

Retro Cooking: Cranberry Jell-O Mold

We all have memories growing up with traditional dishes our grandmothers and moms made.  Every holiday my grandmother would make homemade matzo-ball soup, cabbage rolls stuffed with meat and rice, noodle kugel, brisket, thinly sliced potatoes baked with onions until brown & crispy, apple & peach sauce and of course more!

Recently I’ve been trying to recreate those “food memories” at my own family dinner table.   I’ve been looking through old cookbooks and my grandmother’s handwritten recipes.  I’ve experimented with many recipes requiring a lot of time,  (e.g., cabbage rolls) patience (e.g., cabbage rolls) and a little love (which amazes me since my grandmother had 8 kids in 13 years and worked full time!).

I came across a hidden gem – it’s easy and takes about 5 minutes!  It’s a sweet cranberry Jell-O mold.  I know, it sounds so 1950s but I always get compliments on it.  It is perfect with turkey or even for dessert!   Plus everyone thinks you spent a long time preparing it but it only takes five minutes!  I use a Tupperware ringed Jell-O mold and fill the hole with fresh berries and mint.

Cranberry Jell-O Mold

2 small packages or 1 large cherry Jell-O
1 ½ cups boiling water
1 can crushed pineapple in it’s own juice
1 cup nuts (walnuts are best – I toasted them but its not necessary)
1 can whole cranberries

Bring water to a boil.  Add Jell-O package, crushed pineapple, nuts and cranberries.  Mix and pour into Jell-O mold.  Refrigerate overnight.  The next day take out the mold.  Run warm water over it.  Take off lid and invert it onto a platter.  Gently shake until Jell-O eases out from mold.  Serve with fresh berries and mint (and perhaps fresh whipped cream).

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